Heat oil over medium-high heat in cast iron skillet. Add onions, potatoes, garlic, and oregano, and fry for about 7 minutes, stirring constantly and scraping any burned bits off the bottom of the pan.

Add beans, tomato, pepper, corn, greens, and a splash of the almond milk. Cover, lower to a simmer, and continue cooking until potatoes are soft, about 10 minutes.

Meanwhile, make roux: in small pan, melt margarine. Whisk in flour. Cook for about 2 minutes. (Alternatively, melt the margarine in the microwave, mix in the flour with a fork, then return to the microwave for about 30 seconds on medium-high heat.)

Add tarragon, liquid smoke, and salt to potato/bean mixture. Adjust seasoning to taste. Stir in roux, and add additional almond milk to desired thickness. It should be very thick to keep it from leaking out of the burrito shells.

Monday, October 4, 2010

I love pesto. I want to marry it and have its basillicious babies. But last weekend, I had a monster basil crop that needed harvesting, and I didn't feel like toasting nuts or pressing garlic. Lazy pesto to the rescue! I didn't measure anything, just popped it all in the food processor and gave it a few pulses. Instant deliciousness.

Ingredients:
3 big handfuls of basil leaves
several handfuls raw walnuts
a few hearty shakes of nutritional yeast
a splash of lemon juice
a few glugs of olive oil
a few shakes of garlic powder
a couple pinches of salt

This made about a pint jar full. I had it tossed with bowtie pasta and cannellini beans last night, and have enough left to toss with gnocchi tonight.